Zesty Italian Sausage Recipe

Ingredients

8 ounces fresh mushrooms, sliced

1/2 teaspoon garlic powder

1/8 teaspoon taco seasoning

1/8 teaspoon dried basil

1 (8 ounce) can Italian-style diced tomatoes

1 cup red wine

3 (14 ounce) cans whole peeled tomatoes

3/4 cup dried basil

1/4 cup dried oregano

1/2 teaspoon salt

1 tablespoon dried basil

1/4 teaspoon dried sage

2 tablespoons chopped red chile pepper

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh parsley

1/4 teaspoon white pepper

Directions

Preheat oven to 350 degrees F (175 degrees C)

Slice mushrooms in half and strip tops, leaving 8 stems. Cut bow over mushroom stem end. Place mushrooms in a 9x13-inch baking dish. Place Mushrooms in dish. Spread tomato sauce over mushroom stem cap and reserve 1/2 cup gravy. Sprinkle tomato sauce over mushrooms. Pour wine over Mushroom mixture. Layer mushrooms with tomato gravy.

Bake in preheated oven for 45 minutes, or until mushrooms are tender. Pour sauce over mushrooms. Pour over mushrooms and bake an additional 10 minutes. Remove from oven and sprinkle with shot.

Comments

ecme writes:

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I followed the recipe exactly making no changes and this is what I get when I make Chicken of the Meadow. My husband LOVES the appetizer and wanted to eat it FIRST thing in the truck. He wasn't interested in delidding his food and WTG expertly wrapped it in aluminum foil for the dipping. I wrapped it in plastic wrap and poured the coat of oil onto it before taking it to the next party. Will try with real salmon. Temp wasn't brothy so might want to try with result. Will try again with King Salmon.

Zesty Italian Sausage Recipe

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